Pea & Mint Chicken Pasta (Printable version)

Tender chicken, sweet peas, and fresh mint tossed with pasta in a bright lemon butter sauce. Spring-inspired and ready in 35 minutes.

# Ingredient List:

→ Pasta & Chicken

01 - 12 oz penne or fusilli pasta
02 - 2 boneless, skinless chicken breasts (about 10.5 oz), cut into bite-sized strips
03 - 1 tablespoon olive oil
04 - 1/2 teaspoon salt
05 - 1/4 teaspoon freshly ground black pepper

→ Vegetables & Aromatics

06 - 1 cup frozen peas, thawed
07 - 2 cloves garlic, finely minced
08 - Zest of 1 lemon
09 - Juice of 1 lemon (about 2 tablespoons)

→ Sauce & Herbs

10 - 1/2 cup low-sodium chicken broth
11 - 3 tablespoons unsalted butter
12 - 1/2 cup freshly grated Parmesan cheese, plus extra for serving
13 - 1/4 cup fresh mint leaves, chopped
14 - 1/4 cup fresh flat-leaf parsley, chopped

# How-To Steps:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
02 - While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, then add to the skillet. Sauté for 5-6 minutes until golden and cooked through. Transfer to a plate and keep warm.
03 - In the same skillet, add the minced garlic and cook for 30 seconds until fragrant. Add the peas and cook for 2 minutes until heated through.
04 - Add lemon zest, juice, and chicken broth to the skillet. Bring to a simmer, scraping up any browned bits from the bottom.
05 - Return the chicken to the skillet. Reduce heat to low, add the cooked pasta, and toss everything together.
06 - Stir in the butter and Parmesan cheese until melted and a glossy sauce forms. Add reserved pasta water as needed to loosen the sauce.
07 - Remove from heat and fold in the chopped mint and parsley. Taste and adjust seasoning if needed.
08 - Serve immediately, garnished with extra Parmesan and mint.

# Expert Advice:

01 -
  • It tastes like spring even when it's cold outside, bright and herby without being heavy.
  • You can have dinner on the table in half an hour with just one pan and a pot.
  • The mint and lemon combo feels fancy but costs almost nothing to pull off.
  • Leftovers actually taste better the next day once the flavors settle in.
02 -
  • Don't add the mint too early or it'll turn dark and lose that bright, fresh flavor.
  • If you skip reserving the pasta water, you'll end up with a dry, clumpy dish instead of a silky one.
  • Overcrowding the pan when you cook the chicken makes it steam instead of sear, and you lose that golden color.
03 -
  • Zest the lemon before you juice it, it's way easier and you won't waste any of that fragrant oil.
  • Toss the pasta in the sauce off the heat so the Parmesan melts smoothly instead of clumping.
  • Taste the dish before serving and adjust with more lemon, salt, or Parmesan, your palate is the best guide.
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